Ridiculously Easy Sweet Cherry Almond Cake
This Ridiculously Easy, one-bowl, no-mixer Sweet Cherry Almond Cake has a tender, moist crumb, lots of sweet cherries and a crisp, candy-like almond glaze.
Ingredients
For the cake:
- 16-20 sweet cherries, pitted and halved or use 16-20 frozen cherries (16 if the cherries are large)
- ½ cup plain yogurt or Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup almond flour
- ½ cup mild-flavored oil such as sunflower, grapeseed, avocado, canola, etc.
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the glaze:
- ½ cup of powdered sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Instructions
For the cake:
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Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray, then lightly spray again. Line bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
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Pit the cherries and cut each one in half (or quarters if the cherries are very large). Place a length of doubled paper towels on a work surface. Spread out the cherries on the paper towels then tightly roll up the cherries and paper towels. Allow the cherries to sit rolled up until ready to use.
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In a medium-size bowl, whisk together the yogurt, sugar, and eggs and extracts until nice and smooth.
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Sprinkle the baking powder and salt over the top and whisk to combine. Add the flours (all-purpose and almond) and whisk just until flour is incorporated.
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Add the oil and whisk well. Don’t worry, at first it will seem to separate, but keep stirring until smooth.
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Transfer the batter to the batter into prepared pan. Sprinkle the cherries over the top to within ½ inch of the sides of the pan.
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Bake for 35-45 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. You can also use an instant thermometer inserted into the center of the cake to test doneness. Cake will read 205-210˚F when done. Every oven is different, so it’s better to use the toothpick or thermometer (even better) to determine doneness.
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Cool cake on a cooling rack for 5 minutes; then invert it out of the pan onto the rack. The bottom of the cake will become the top side that you glaze in the next step.
For the glaze:
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Combine the water, extracts and powdered sugar in a small bowl and stir until smooth (if it’s difficult to stir out the lumps, pop the mixture in the microwave for 30 seconds). With a pastry brush, gently brush/pat the glaze all over the cake while it’s warm. Just keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in.
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Allow cake to cool completely before serving (this will harden the glaze.) Sprinkle the top with powdered sugar if desired before serving
Recipe Notes
See Café Tips above in the post for further instructions and more detailed tips.
If you don't have almond flour and don't want to purchase it, this cake will be delicious with 1½ cups of all-purpose flour instead of 1 cup of flour and ½ cup of almond flour.